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Ingredients

1 rotisserie chicken from the grocery store, cut up into bitesize pieces

Thin Spaghetti - 1 package broken into thirds

1 can cream of Mushroom soup

1 can cream of Chicken soup

1 onion, diced

1 or more jalepeno peppers, diced

1 green pepper, diced

1 jar of pimentos, diced

1 cup or more of fresh mushrooms, sliced

3-4 cups sharp cheddar cheese, divided

4 cups chicken broth (maybe more) divided

Lawry's Seasoned Salt

cayenne pepper

salt

pepper

Preparation

Preheat oven to 350 degrees.
Saute pepper, onions, jalepeno, mushrooms in butter briefly.
Cook the spaghetti in boiling chicken broth (we used 2 cups broth and added water). Allow the spaghetti to cook for 4-5 minutes, until very al dente (or, until it still has a nice "bite" to it.) You do NOT want to overcook the spaghetti, as you'll be baking the dish again later.
In big bowl combine spaghetti, chicken, 1 can cream of mushroom, 1 can cream of chicken, pepper, onions, mushrooms and pimentos, 2 cups sharp cheddar, 1 tsp lawrys season salt, black pepper, 1/4 tsp cayenne pepper.
Now start adding the chicken broth, beginning with 1 cup. Stir it up, then add a little more. You want the mixture to be stirrable, but definitely not soupy. I usually stop just short of using the full two cups. Stir thoroughly, then take a bite and check your seasonings. Add a little salt if needed, a little more pepper, and maybe a little more Cayenne. Make sure it's seasoned enough!
Put in casserole pan and top w cup or two of sharp cheddar (more is better!)
At this point, you can cover it well and freeze it, unbaked. Or you can cover it and refrigerate it, unbaked, for up to two days before baking. Or, if your family is salivating and rending their garments in hunger and agony, go ahead and bake it at 350 degrees for 35 to 45 minutes until hot & bubbly.

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